I was thinking of adding some jasmine to the keg of a wet hop ale I recently made that just doesn' have much hop character (these are only 2nd year cascades). The only question I had was how much jasmine to add.
When I make tea, I usually add 1tbsp per 16oz. I'm thinking half that amount might be a good starting point. I'll do some testing tonight... put some pale ale in my tea pot and cold steep overnight.